‘Winnie The Pooh’ Quote

‘Winnie The Pooh’ Quote

'Winnie the Pooh' Quote

There is a quote going around FaceBook that is slightly less than accurate.  Attributed to A.A. Milne and Winne The Pooh and Christopher Robin but actually written by a Disney writer. Here is the actual quote

“I’m not going to do Nothing any more.”

“Never again?”

“Well, not so much. They don’t let you.”

Pooh waited for him to go on, but he was silent again.

“Yes, Christopher Robin,” said Pooh helpfully.

“Pooh, when I’m – you know – when I’m not doing Nothing, will you come up here sometimes?”

“Just Me?”

“Yes, Pooh.”

“Will you be here too?”

“Yes Pooh, I will be, really. I promise I will be, Pooh.”

“That’s good,” said Pooh.

“Pooh, promise me you won’t forget about me, ever. Not even when I’m a hundred.”

Pooh thought for a little.

“How old shall I be then?”

“Ninety-nine.”

Pooh nodded.

“I promise,” he said.

Still with his eyes on the world Christopher Robin put out a hand and felt for Pooh’s paw.

“Pooh,” said Christopher Robin earnestly, “if I – if I’m not quite –“ he stopped and tried again – “Pooh, whatever happens, you will understand, won’t you?”

“Understand what?”

“Oh, nothing.” He laughed and jumped to his feet. “Come on!”

“Where?” said Pooh.

“Anywhere,” said Christopher Robin.”

From: The House at Pooh Corner by A A Milne

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Mango or Peach Chutney Recipe

Mango or Peach Chutney Recipe

Mango or Peach Chutney Recipe

My recipe is pretty much the same for both Mango or Peach Chutney.  The last few years I’ve had a hard time getting a decent volume of good mangoes.  Thus my batches have been smaller.  Now that I’m living in Niagara region with an abundance of mouthwatering, delectable peaches, I can make as much of the peach variety as my heart desires.  Or as it were, my stomach. 

peach chutney ingredientsLast time I made peach chutney, the peaches were pretty ripe so the other day when we were out and about, I picked a couple of baskets of peaches that were still somewhat firm.  I figured that(hopefully) they would soften up a bit in the cooking.  

I’ve made chutneys with Indian spices, curry and the like, in the past but I use some of that and a lot of mediterranean and African spices in my cooking.  So… I prefer to have something to offset that, cool things down as needed, and prefer to keep my chutney sweet.  

The ingredients that I use are as follows:

3 cups distilled white vinegar - you can use Apple Cider Vinegar - I tend to use half and half leaning to the Apple Cider more

5 Cups Brown Sugar - the two recipes that I used and most others call for huge amounts of sugar, way too much, I think.  One called for 6 cups of white sugar and six cups of brown sugar.  I have cut this in a little less than half and I much prefer the brown sugar for taste.  There is plenty of sweetness in the mangoes and peaches.

1 teaspoon of ground cinnamon(I’m usually cut this recipe in half but I stick to the full teaspoon even with the half recipe)

1/2 cup ground ginger(a couple of recipes call for this.  Use it if you have it - I just use the fresh ginger as noted below)

1 teaspoon of ground cloves(again, even with a half recipe, I use this volume)

2 teaspoons ground nutmeg.  (“ “ “)

1 teaspoon of salt

2 large onions(I use two smaller ones for a half recipe)

3 garlic cloves

2 cups dried cranberries

1/2 cup fresh ginger root chopped.  

2 medium sized sweet red peppers, seeded and diced.

16 cups sliced mangos or peaches.  Semi ripe.  (I get about 5-6 medium sized jars with this amount - see the photo)

If you want ‘hot’, you can add some chile peppers.

Or to taste add curry, turmeric or …  You can also add mustard seed.  Or as a friend of mine suggested, add an orange.  Peel and everything.  I have to check with her before my next batch but apparently one has to cut it very thinly.

And now for the cooking part:  

I tend to do all my slicing and dicing beforehand.  If I have all of that done, I’m not in such a hurry and don’t make as many mistakes.  (As many!)

1. In a large pot combine vinegar, sugar, cinnamon, cloves, nutmeg and salt.  Bring to a boil and keep it there for about 1/2 an hour.  I’m never exact on these times and haven’t messed up yet.

2. I have the onions and garlic chopped and I sauté them before adding.  This definitely makes a difference in the final chapter.  I started doing this late in life(sautéing the onions) and boy what a difference in cooking in general. 

3 Into the vinegar/sugar concoction stir in onions, garlic, cloves, nutmeg, salt, cranberries and red pepper(and whatever else).  Bring back up to a boil and keep it going for half an hour.

4. Stir in mangos or peaches and boil for a while again.  peach chutney

5. Have your jars all ready and scoop it hot into your jars one at a time leaving a little space at the top and seal them up as you go.  And let them cool.  You should hear the top pop as they cool. That’s when you know they are sealed.

At this point there are a bunch of websites that tell you to put the jars in hot water and let them cool more slowly.  I have no idea if this is better.  Do your own research on that one.

If you have enough, you can give some away.  I used to.  After a while, though, I realized most of the people that I gave it to, really don’t appreciate it as much as I do.  Some do. And they are allowed.  It is kinda like giving a kitten away to a good home.  

I do like my food.

Have fun!

Posted by cyril0 in recipe, recipes, 0 comments
Bisque Recipe

Bisque Recipe

Tomato Bisque Recipe

We have a ton of tomatoes in the garden this year.  We moved to Ontario - the Niagara region and wow!!! All sorts.  The flavours are just crazy wonderful.  Yvonne made Tomato Brisque yesterday and as I have several people requesting the recipe, here it is:

Saute one small onion and three cloves of garlic in olive oil.
Add one cup of chicken broth.
1/2 teaspoon of salt
1/2 teaspoon ground pepper
1/2 teaspoon smoked paprika
5 chopped basil leaves(fresh) (You know how we like basil!)
LOTS of chopped tomatoes(LOTS)

Bring to a boil and simmer for 10 minutes
Add juice of one lime
Stir

At this point Yvonne took half the soup and put in a blender then poured it back with the original half.  You can blend all if you want smooth or as we did, leave do it half and half.
Depending on how much you make, you could freeze some at this point.
Add some cream before serving.  To taste.
We put the cream in and then blended it. But if you plan on freezing some don't add the cream.
Garnish as you like.

We ate it all over two days so there wasn't any left to freeze! 🙂

 

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Marty’s Home Page

Marty’s Home Page

My 'Home' page...

A bit of stuff about me and mine.

You are welcome to contact me at my contact page.

And I occasionally post here below.

Some rules to live by on my Marty's Rules of Life page.

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Gareth’s Portrait Website in Los Angeles

Gareth’s Portrait Website in Los Angeles

Son Gareth has been making a bit of a name for himself taking portraits.  Headshots.  With a real eye for a look that really catches the essence of the man or woman that he is shooting.  His clients look as a rule, very comfortable and relaxed in the photos.  I’ll post a few here but check out his website:

http://www.garethglynjones.com/portraits-women/

http://www.garethglynjones.com/portraits-men/

Above is a photo of the man himself.

 

 

Some samples of his work:

gareth glyn jones photographygareth glyn jones photo gareth glyn jones photography Gareth Glyn Jones photography

 

 

Posted by cyril0 in #garethglynjones; #portraiture; #portraits; #losangeles;, 0 comments
Gwen Van Kleef Riding lessons

Gwen Van Kleef Riding lessons

Went to watch my sister at her riding lesson last evening and to check out some of the animals they have there. The sun was perfect for a great backlit shot. Gwen was there with two other students. Teacher was great, though I couldn’t believe how hard she worked them.

 

Posted by cyril0 in aspen acres farms, gwen van kleef, 0 comments
A Comment on me Mum – Mrs Jeannette A Jones

A Comment on me Mum – Mrs Jeannette A Jones

This is kind of a short tribute to my mother, Mrs Jeannette Amarens Jones.  (Nee: Van Rantwyck)

Mom had a couple of things that she said when we, as kids were young that really stuck with me and I think made me a better person.

The first was when we were smaller and something bad happened: we got hurt, fell or something or other, she would say ‘Blame Jim’ (some friend or other) or someone or something that was no where near and a bit ridiculous.  The result of this was making us take responsibility for what happened.  It was a bit weird but blaming others for one’s situation is never a solution so this was a kind of gentle way of creating that perspective.

My mother remarried and moved from Canada to Denmark around 1978/79.  She had been a pen-pal with a fellow in Denmark since grade school.   She grew up in Holland.  I think they had been writing each other for almost 40 years.  His wife had passed away and she was long since separated and divorced.   Several years later, her husband Niels, told me that she would receive three to five personal letters PER DAY in the mail.  From friends.  She wrote letters every evening when we were growing up.

Her communication lines were amazing.  Here view on this was:

Never wait for someone to communicate to you.  

She thought that if you wait for other people you will be waiting forever. This is a great philosophy.  Many people would be a lot less lonely and upset following this.

Above is a picture of me and my mother around Christmas 1951.

 

Posted by cyril0 in denmark, gwen; gwen van kleef; jeannette jones;, holland, letters, mom, mother, mother's day, pen-pal, 0 comments
Marty’s Breakfast Omelette

Marty’s Breakfast Omelette

I’m told that one should have two cups of vegetables per day.  Cooked. Uncooked. Whatever – just get that two cups into you every day.  This second or third hand from some celebrity chef or other.  I couldn’t find the source quickly so… – if you know you can leave it in the comments.
I grew up in the 60s so was exposed to the books of Adelle Davis and her philosophies on nutrition and eating.  “Breakfast like a King” she says.  So, most days my first breakfast(I also like the Hobbit form of two breakfasts when I can) consists of a pretty healthy omelette.  
Ingredients:breakfast omelette
Three eggs
Zucchini
Green Onions
Mushrooms
Heavy Cream
Hard Cheese(Pecorino)
Salt 
Pepper 
Different Spices(Berbere or often ‘Whatever’ from AceCurriestogo.com)
Sometimes I will alternate Feta and Spinach for the Pecorino)
Sometimes I add Basil Pesto or Sundried Tomato paste for something a little different as well.  The Basil Pesto is great!

breakfast breakfast fritatta

 
Pretty simple really.  Sauté the veggies until the onions are, well, sautéed. I mix the eggs with the cream, salt, pepper and whatever spice I feel like that morning and pour over the veggies.  Grate the cheese into the eggs while in the pan. Cover and let cook about halfway on a low/medium heat – don’t let cook too fast.  Meanwhile oven is on low broil.  Once eggs are partially cooked uncover the pan and put in the oven.  Keep the light on in the oven so you can see when ready.  This will depend on how far along you cooked before placing in the oven. Timing is going to be different for every stove top and every oven.  I can usually tell when done by the aroma.  Remove from the oven(please use an oven mitt) and serve.  You can cover for a minute if you want – sometimes it comes out the pan more easily when you do this.  
I garnish with my homemade Peach Chutney or Mango Chutney and usually a bit of hot sauce.
frittata or omelette
Don’t over cook the veggies before you put the eggs in.  Don’t be shy on the cheese.  Don’t ever be shy with the cheese.  
Posted by cyril0 in #breakfast #omelette #eggs #berbere #acecurriestogo #pecorino #basilpesto #hardcheese, recipes, 0 comments
Sister Gwen van Kleef with Saluki Pups

Sister Gwen van Kleef with Saluki Pups

Scanning in some old photos(slides) and came across some of my sister Gwen with a friend's Saluki pups.  One of the oldest breeds. Beautiful dogs. The photos are from the early 70s - the last one is the mama - not being very co-operative.

Posted by cyril0 in gwen, gwen van kleef, saluki, saluki dog, saluki pups, van kleef, 1 comment